This delicious combination of lemon cake with white chocolate raspberry cream cheese is hard to beat. The cake is made with natural lemon and lemon zest. The white chocolate cream cheese icing has a dollop of white chocolate raspberry icing in the center.
- 1 cup unsalted butter two sticks softened
- 2 cups sugar
- 4 large eggs best at room temperature
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 3/4 cup milk
- 1/4 cup fresh lemon juice
- 2 Tbsp. grated fresh lemon zest
- 1/2 cup unsalted butter one stick
- 1 cup cream cheese best at cool temperature
- 1 lb confectioner's sugar
- 6 oz. melted and cooled white chocolate
- 1/2 cup white chocolate cream cheese icing
- 1 Tbsp. raspberry preserves
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Preheat oven to 350° and line two 12-cup cupcake pans with cupcake wrappers.
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Using medium speed on the mixer, cream the butter until smooth. Gradually add sugar and mix until fluffy in consistency. Add eggs one at a time.
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Combine the two flours and add them in four parts. Alternate flour with milk, fresh lemon juice, and lemon zest. Beat after each addition until well incorporated. Scrape the sides of the mixing bowl and mix to ensure the batter is fully combined.
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Scoop batter evenly into 24 cupcake tins, no higher than 3/4 full as this cake rises. Bake 16-20 minutes until the tops spring back when lightly touched.
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Melt white chocolate squares in the microwave, 15 seconds at a time. Remove and mix every 15 seconds until melted but not hot. Set aside at room temperature to cool further without getting hard again.
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Using medium speed on the mixer, cream the butter and cream cheese until smooth. Slowly incorporate white chocolate in four parts, mixing well in between to ensure cream cheese mixture doesn't overheat. Add sifted confectioner's sugar, mixing on low speed until fully incorporated. Then, mix at medium speed until fluffy.
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In a bowl, mix white chocolate cream cheese icing with raspberry preserves.
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Once the cupcakes are cool, add a 1/2 inch dollop of the raspberry mixture to the top of each cupcake. Pipe the plain white chocolate cream cheese around and over the raspberry mixture. Enjoy!
- The original recipe calls for 2 tsp. grated lemon zest. I like to add 2 Tbsp. grated lemon zest for more of a lemony flavor.
- Use cool butter and cream cheese for the icing. The cooler the better, without it being so cold that it won't cream. You will be adding semi-warm white chocolate to the cream cheese and butter mixture. The cream cheese icing consistency will not hold if the mixture or the chocolate is too warm. If this happens, refrigerate for approximately 30 minutes.